About this post
Brown rice is a pantry essential that brings both nutrition and versatility to your everyday meals. It has more flavor and texture than white rice, and it’s packed with fiber, making it a go-to for nourishing bowls, stir-fries, and side dishes.
In this post, I’ll show you how to make perfect brown rice every time—whether on the stovetop, in the rice cooker, or in the Instant Pot. Once you’ve got the basics down, you’ll want to keep a batch in the fridge every week.
Why will you love this recipe?
- Foolproof and flexible. No matter what method you use, you’ll get fluffy, separate grains every time.
- Meal-prep friendly. Cook once, and use it all week long in grain bowls, burritos, or even soups.
- Naturally plant-based and gluten-free. It’s a wholesome addition to any diet.
- Customizable. Add a bay leaf, a garlic clove, or a splash of olive oil to switch up the flavor.
Ingredient notes
- Olive oil or vegan butter (optional): A little fat adds richness and prevents sticking.
- Brown rice: Long-grain brown rice gives you the best texture—chewy, not mushy. Short grain works too but tends to be stickier.
- Water: The classic ratio is 2:1 for stovetop, but it can vary slightly depending on method and brand.
- Salt (optional): Enhances the natural nuttiness of the rice.
How to make brown rice (3 ways)
Stovetop method
- Rinse 1 cup of brown rice until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add rice and salt (if using), reduce to a gentle simmer, and cover.
- Cook for 45 minutes, then turn off the heat and let steam for 10 minutes before fluffing.
Rice cooker method
- Rinse rice and place in rice cooker.
- Add water according to your model’s brown rice line (usually 2:1 ratio).
- Cook as directed. It’ll turn off when done—no babysitting!
Instant Pot method
- Rinse 1 cup of brown rice.
- Combine rice with 1 ¼ cups water and a pinch of salt.
- Cook on high pressure for 22 minutes, natural release for 10 minutes.
How TO GARNISH
- Add olive oil, lemon juice, dill, zest, and salt.
- Fluff with a fork with care not to beat it; the idea is to separate it and fluff it. Try and adjust the flavor if necessary. You can leave the rice as it is without dressing. You can put only lemon and salt, oil, etc.
Variations
Southwest-style: Add cumin and cook rice in vegetable broth for more depth.
Garlic rice: Add a smashed garlic clove to the cooking water.
Cilantro-lime rice: Stir in chopped cilantro and a splash of lime juice once cooked.
Mushroom rice: Sauté mushrooms before adding rice for extra umami.
Home cook to home cook tips
- Always rinse your rice. It removes excess starch and prevents it from turning gummy.
- Let it rest after cooking. The 10-minute steam makes a huge difference.
- Batch it! Make a double batch and freeze in 1-cup portions for easy weeknight meals.
- Upgrade with broth. Cooking brown rice in vegetable broth instead of water adds loads of flavor.
- Texture matters. Long-grain is great for bowls and stir-fries; short-grain is better for rice pudding or stickier dishes.
How to Make Brown Rice
Ingredients
- 2 cups brown rice
- 4 cups water
To serve:
- 2 –3 tablespoons olive oil
- Juice of ½ lemon
- Zest of 1 lemon
- 1 teaspoon dried dill or 1 tablespoon fresh dill or cilantro
- 1 teaspoon sea salt
Instructions
Cook the rice:
- Rinse the rice thoroughly. Add it to a medium pot with the water and a pinch of salt. Cover and bring to a boil, then reduce the heat to low and simmer for 15–20 minutes, or until most of the water is absorbed.
Let it rest:
- Turn off the heat and keep the lid on. Let the rice steam for about 5 minutes to finish cooking.
Flavor and fluff:
- Add the olive oil, lemon juice, zest, dill, and salt. Gently fluff the rice with a fork to separate the grains—don’t mash it!
Taste and adjust:
- You can serve it as is, or adjust the flavor to your taste. Skip the oil, use only lemon, or go simple with just salt.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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